| Violation Date |
Code |
Description |
| 2018-08-06 |
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 grout missing in front service area in front of ice bin. observed standing |
| 2018-08-06 |
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 in flip-top cooler. |
| 2018-08-06 |
45 |
4-501.11 maintain equipment in good repair.observed water leaking from ceiling inside walk-in cooler.repair. |
| 2018-08-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed water leak inside walk-in cooler. observed water puddling on floor of walk-in cooler.repair water leak. |
| 2018-08-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved open container of oven cleaner stored above food prep table.cdi by moving to chem storage area. |
| 2018-08-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2018-03-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved handsink without hand towels. cdi by adding hand towels. |
| 2018-03-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed microbial build-up inside ice machine. |
| 2018-03-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved tcs ready-to-eat food items in prep cooler without date mark x3. observed additonal items without proper date mark x2.cdi by date markin |
| 2018-03-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverages improperly stored on food prep table. observed employee beverages stored without cover.cdi by discard by pic. |
| 2018-03-02 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment.observed walk-in cooler without properly functioning thermometer. |
| 2018-03-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed heavy food debris build-up inside prep cooler. |
| 2018-03-02 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved spray bottle of disinfectant stored above exposed food in prep cooler.cdi by moving to chemical storage area. |
| 2017-10-16 |
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 food debris build-up on floors under and around p |
| 2017-10-16 |
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 prep cooler. |
| 2017-10-16 |
46 |
4-302.14 sanitizing solutions, testing devices - pf observed qac sanitizer in use without qac test strips available. verification required within 10 days. |
| 2017-10-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic preparing food without hair restraint. |
| 2017-10-16 |
37 |
3-305.11 food storage-preventing contamination from the premises - cobserved missing lids on dry food storage bins.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed box of toast st |
| 2017-10-16 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment.observed reach-in cooler without thermometer. cdi added thermometer. |
| 2017-07-17 |
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 clear lids stored on the floor at walk-in freezer entrance. |
| 2017-07-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. obsevred employee beverage stored on food prep table. cdi removed from table. |
| 2017-07-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed several spray bottles containing disinfectant stored on food prep table. cdi by moving to chemical storage area.repeat violation |
| 2017-07-17 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer stored inside reach-in cooler.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods |
| 2017-07-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several house flies and fruit flies throughout establishment. establishment needs to implement a plan for controlling flies. verification within 10 days. |
| 2017-07-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed water build-up inside sandwich flip top cooler. repair. |
| 2017-07-17 |
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 food debris and residue build-up on floors throug |
| 2017-07-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at water line to womens restroom toilet. |
| 2017-07-17 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. mens restroom toilet needs cleaning. |
| 2017-07-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on garbage dumpsters. |
| 2017-07-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris build-up on and inside flip-top cooler. observed food debris and microbial build-up on reach-in cooler door gaskets. repeat violat |
| 2016-11-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone in food prep area. |
| 2016-11-08 |
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 food debris build-up on floors around and underne |
| 2016-11-08 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed food debris build-up inside coolers, on cooler gaskets, and on outside of equipment. |
| 2016-11-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without hair restraint. |
| 2016-11-08 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemical cleaners stored on 3 compartment sink drainboard. cdi by discard by pic. |
| 2016-11-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers on plastic containers stored as clean on the drying rack.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoi |
| 2016-11-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handsink without hand towels in front service area. cdi by adding hand towels. |
| 2016-11-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored pn food prep surface.. cdi by discard. |
| 2016-03-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticky residue in bottom of small one door prep unit. clean. |
| 2016-03-24 |
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 buckets to be a brown color. sanitizer was the correct concentration. cdi- pic ch |
| 2016-03-24 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed pic not present during inspection. |
| 2016-03-24 |
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. observed food and debris under equipment. clean. |
| 2015-08-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticky build up under containers at dougnut making station. clean. |
| 2015-08-07 |
45 |
4-501.11 maintain equipment in good repair. observed bottom of walk in cooler door to be broken. repair. |
| 2015-08-07 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in the 1 door reach in unit. provide ambient air thermometer. |
| 2015-08-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed all buckets (3) of quat sanitizer to be below 200 ppm. cdi- all buckets were remade to 200-400 ppm.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and tou |
| 2015-08-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drinks stored in walk in cooler above food used for facilty. cdi- discussed with pic the creation of space on a bottom shelf in walk in cooler for emp |
| 2015-08-07 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on duty today is not a certified food protection manager. retain certification. |
| 2015-02-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed an employee with visor uneffectively restraining hair. advised to provide an additional method for pulling the hai |
| 2015-02-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes of food stored on the floor of the walk in freezer floor. cdi by moving onto shelving. |
| 2015-02-11 |
45 |
4-501.11 maintain equipment in good repair.observed cracked plastic lids and containers. observed paint chipping and rusting on the shelving used for storing the syrup swirl holders. |
| 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. observed build up on the outside of the ice cambro, inside the sliding door beverage cooler, inside the drawer portion of the prep cooler, shelving inside th |
| 2015-02-11 |
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.observed dust build up on vents over the ice machine, obse |
| 2014-08-21 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean the floors at a freqency to prevent an accumulation of dirt and debris. observed a sticky build up on the floor. |
| 2014-08-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service cups not protected while inside the cup dispensers. cup dispenser does not cover any part of the cups and one of |
| 2014-08-21 |
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 handling food and ice while wearing bracelets. |
| 2014-08-21 |
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 dry food products not labeled. repeat |
| 2014-08-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved deli meats inside the sandwich prep cooler with a reported 3 day hold time not date labeled. cdi items were prepared today and were |
| 2014-08-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels at the hand sink near the 3 comp sink. cdi by providing. |
| 2014-08-21 |
1 |
2-102.12 certified food protection manager - ca certified food protection manager must be present during operating hours. observed no certified manager onsite. |
| 2014-04-29 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain sanitizer at the correct concentration. observed a bucket of sanitizer in the front area murky and measuring below 100ppm. |
| 2014-04-29 |
35 |
3-302.12 food storage containers identified with common name of food - cproperly label all food storage containers. observed no labels on any of the dry food products near the donut prep location. |
| 2014-04-29 |
1 |
2-102.12 certified food protection manager - cthe person in charge (pic) must be a certified food protection manager (cfpm). the pic was unable to provide documentation that an ansi accredited cfpm course has been taken. as stated on previous inspections, |
| 2014-04-29 |
26 |
7-201.11 separation-storage - pproperly store all chemicals to prevent contamination of food, utensils or prep areas. observed 2 cleaner spray bottles stored on the cutting board of the sandwich prep cooler, spic and span stored over a powdered dry food i |
| 2014-04-29 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cmaintain all equipment clean. observed a build up of food debris inside the sandwich prep cooler. |
| 2014-04-29 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cprotect the single service cups while in storage. observed single service cups near the entrance left unprotected. |
| 2013-09-25 |
44 |
3-304.15 (b)-(d) gloves, use limitationsif used single use gloves shall be used for only one task such as working with ready to eat food, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. observe |
| 2013-09-25 |
38 |
2-303.11 prohibition-jewelryexcept for wearing a plain ring such as a wedding band, while preparing food, a food employee may not wear jewelry including medical information jewelry on their arms and hands. observed employee with bracelets on. |
| 2013-09-25 |
26 |
7-201.11 separation-storagetoxic materials should be stored so they can not contaminate food, equipment, utensils, linens and single service and single use articles by separating the toxic materials by spacing or partitioning and locating the poisonous or |
| 2013-09-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain proper sanitizer concentration. observed all sanitizer in buckets and 3 comp sink at 0-100ppm. cdi- all replaced with fresh sa |
| 2013-09-25 |
6 |
2-301.12 cleaning procedureproperly wash all exposed portions of your arms. use a clean barrier such as a paper towel to turn off manually operated faucet handles on a handwashing sink. observed employees only washing up to the wrist with short sleeves on |
| 2013-09-25 |
1 |
2-102.12 certified food protection managerpic (person in charge) must be a certified food protection manager. pic is not certified by an ansi accredited course. points will be deducted after 1/1/14. |
| 2013-05-16 |
42 |
ensure all utensils are properly air dried. observed plastic food containers stacked while wet. |
| 2013-05-16 |
37 |
properly store all food product at least 6 inches off of the floor. observed box of biscuits stored on the floor of the walk in freezer. |
| 2013-05-16 |
34 |
maintain ambient air thermometers inside all refrigeration. observed missing thermometer inside the reach in prep cooler under the coolatta machine. |
| 2013-05-16 |
21 |
properly date mark all rte; tcs items. observed american cheese labeled friday 5/15 and white cheddar only labeled with the day of the week. |
| 2013-05-16 |
14 |
maintain the ice machine clean. observed minor build up on the ice machine deflector plate. |
| 2013-05-16 |
8 |
handwash sink in the back area is slow draining. facility is to have the sink repaired. |
| 2013-05-16 |
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 |
20 |
maintain all cold products 41f and below. forty five and below will be accepted for the next 6 years. observed milk at 48f for over 4 hrs. cdi- product was voluntarily discarded. |
| 2012-12-07 |
43 |
protect single service while in storage. observed sleeves down on plastic cups and coffee filters left unprotected. |
| 2012-12-07 |
8 |
supply handsinks with paper towels. observed no paper towels at the front handsink. cdi- towels were provided. |
| 2012-12-07 |
54 |
provide and use designated employee areas for personal items. observed cigarette package stored on the shelf with a bag of opened crushed oreos and other items. |
| 2012-12-07 |
1 |
person in charge must be food safety trained by an ansi accredited course. pic was unable to submit documentation. points will be deducted by 1/1/14. |