| Violation Date |
Code |
Description |
| 2018-11-21 |
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 wearing watches while working with food. |
| 2018-11-21 |
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 tomatoes cooling in a tightly covered container in walk in unit, as well a |
| 2018-11-21 |
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 cooked eggplant from 11/11 in walk in unit. cdi: eggplant voluntarily discarded. |
| 2018-11-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee taking cardboard outside to dumpster while wearing gloves. cdi: pic intervened and had employee change gloves and wash hands before employee |
| 2018-08-08 |
54 |
6-303.11 intensity-lighting - c observed light burnt out in walk in unit, causing there to be 0 foot candles of lighting when door is closed. |
| 2018-08-08 |
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 prep sink near walk in unit loose from wall on right side. ensure that water us |
| 2018-08-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed take out boxes stored with food contact surface facing up in back of house above prep unit. cdi: boxes inverted. |
| 2018-08-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on menu with asterisks and reminder text, but no verbage linking asterisk to the remind |
| 2018-08-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue left on squeeze bottles after warewashing process. cdi: bottles with residue pulled to be cleaned properly. |
| 2018-05-15 |
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 gyro meat in front flip top unit with no date. pic identified that meat was opened on 05/11. cdi: gyro meat labelled accordingly. |
| 2018-05-15 |
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 observed lettuce cooling in a flip top rated for holding at 63f. cdi: lettuce vente |
| 2018-05-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one sanitizer bucket in front prep area reading 50 ppm qac. |
| 2018-05-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods (see temp chart) in the back flip top unit near warewashing area holding above 45f. cdi: out of temperature items were removed from unit and sent to walk in un |
| 2018-05-15 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on walk in unit badly split and in need of replacement. repeat. |
| 2018-05-15 |
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 prep sink near walk in unit loose from wall on right side. ensure that water u |
| 2018-05-15 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed at front area with lip contact areas exposed to potential contamination from air. |
| 2017-10-20 |
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- observed missing ceiling tiles above walk in cooler.6-501.12 floors, walls, ce |
| 2017-10-20 |
45 |
4-501.11 maintain equipment in good repair. - repeat- observed gaskets of low boys, reach ins, and walk in cooler split andfalling off the equipment. repair or replace the gasket. note: pic provided documentation of replacing these gaskets since last insp |
| 2017-10-20 |
23 |
3-603.11 provide consumer advisory (c.a) for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf- observed several items on the menu with a c.a. however, the c.a is missing the disclosure. a vr will occur |
| 2017-10-20 |
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 an employee handle soiled equipment and utensils and without |
| 2017-10-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 2-101.11 pic shall be present during all hours of operation. -pf- observed no one present during the start of the inspection that was certified in a food protection man |
| 2017-07-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed three sanitizer buckets at 50 ppm quat and being used to clean prep surfaces. cdi- pic brought the concentration to 150 ppm quat.4-601.11(a) equipment food co |
| 2017-07-14 |
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 pico, diced tomatoes and melon all cooling at 50f in the walk in tightly |
| 2017-07-14 |
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 crepe utensil being stored in water at 77f. cdi- pic changed the water |
| 2017-07-14 |
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- observed missing ceiling tiles above walk in cooler.6-501.12 floors, walls, ce |
| 2017-07-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed gaskets of cold holding equipment with food debris and other colored debris. clean these items as often as needed to reduce and prevent the build u |
| 2017-07-14 |
45 |
4-501.11 maintain equipment in good repair. - repeat- observed gaskets of low boys, reach ins, and walk in cooler split and falling off the equipment. repair or replace the gasket. |
| 2017-04-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed two sanitizer buckets at or below 50 ppm quat. cdi- pic brought sanitizer back to proper concentration of 200ppm quat. |
| 2017-04-06 |
2 |
2-103.11 (m) person in charge-duties - pf - 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf- ehs observed several employees unaware of the employee health policy. through con |
| 2017-04-06 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p- observed employee cut honey dew with bare hands. cdi- pic had employee voluntarily discard the items. |
| 2017-04-06 |
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 pico and cooked onions dated for 3/26/17 and cooked mushrooms dated for 3/29/17. cdi- employee |
| 2017-04-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat- observed several working containers not labeled. |
| 2017-04-06 |
45 |
4-501.11 maintain equipment in good repair. - repeat- observed gaskets of low boys, reach ins, and walk in cooler split and falling off the equipment. repair or replace the gaskets. |
| 2017-04-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - observed lids to dumpsters opened during the inspection. note: dumpsters are shared with surrounding apartment complex. |
| 2017-04-06 |
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 missing ceiling tiles above walk in cooler.6-501.12 floors, walls, ceilings |
| 2017-02-14 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. 0pts- observed drain plug missing from dumpster. replace. |
| 2017-02-14 |
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 food debris build up on gaskets of reach in coolers. reach in freezer also had minor food debris build up. clean as needed to reduce bui |
| 2017-02-14 |
45 |
4-501.11 maintain equipment in good repair. 0pts- observed one split gasket on low boy prep unit. replace. |
| 2017-02-14 |
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. repeat 1pt- observed utensils being stored in water at 109f. pic removed utensils |
| 2017-02-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- observed several clear squeeze bottles and gray shakers not labeled. pic was encouraged to label all working containers. |
| 2017-02-14 |
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 0pts- observed feta cheese and diced tomatoes not date marked in walk in cooler. cdi- pic voluntarily discarded items. |
| 2017-02-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 0pts- observed employee dump a dirty cup of water in hand sink. cdi- employee was educated on the fact the handsink is to only be used for handwashing. |
| 2017-02-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p - observed two employees don gloves without washing hands first. cdi- employees were informed by ehs handwashing must occur before donning gloves. both employees re-washed hands.2-301.1 |
| 2016-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce (54f) and spinach (60f) stacked too high in container on ice. reduced amount to the level of the ice. rest to be cooled back to 45f or lower. -0pts- |
| 2016-12-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed pine sol in a sanitizer labeled bottle. relabeled with correct chemical. -1pt- |
| 2016-12-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.. observed coffee cup and water bottle and other personal items on shelf with clean utensils. relocated to an approved area. repeat. -1pt- |
| 2016-12-08 |
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 spoons on drink cart in water and utensils at prep sink in water. use a |
| 2016-08-03 |
45 |
4-501.11 maintain equipment in good repair. - repeat - observed torn gasket in walk in cooler and spread/tomato cooler doors.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assem |
| 2016-08-03 |
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. - utensils for crepe stored in water reading 98f. |
| 2016-08-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - repeat - observed several wet wiping clothes stored on counters and prep areas. discontinue. |
| 2016-08-03 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - 0 pts - utensils are being stored to close to hand sink. a splash guard or sufficient separation is necessary to prevent splash. |
| 2016-08-03 |
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 - 0 pts - observed lettuce tightly covered reading 53f. cdi - uncovered. |
| 2016-08-03 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - 0 pts -note: observed asterisk on menu for eggs that are fully cooked. when menu change occurs ensure that those |
| 2016-08-03 |
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 mushrooms (7/24), onions (7/27), and feta (7/23) out of date compliance. cdi - items voluntari |
| 2016-08-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - observed an employee beverage stored on counter. cdi - discarded. |
| 2016-04-19 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed torn gasket in walk in cooler and spread/tomato cooler doors. |
| 2016-04-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed several wet wiping clothes stored on counters and prep areas. discontinue. |
| 2016-04-19 |
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 - several product on front line make top unit were not labeled when required. observed employee labeling during inspection. labeling shall o |
| 2016-04-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - cheeses (50f), pico and tomatoes (50f), hashbrown mix (51f), onions (49f), butter (52f), brie cheese (54f), and other items read above 45f. cdi- items in back of kitchen make |
| 2016-02-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - 0 pts - chlorine sanitizer read 0 ppm. cdi- repaired during inspection to read 100 ppm. |
| 2016-02-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - 0 pts - observed employee washing out beverage machine utensils at hand sink. discontinue practice of washing at hand sink. cdi- corrected through education. |
| 2016-02-12 |
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 - feta and moz. in walk in and make top not dated. cdi- product properly dated. 3-501.18 discard the food requiring date labels once time/te |
| 2016-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - cooked mushrooms, tomatoes, and cooked onions stored in ice bath read 46-54f on the side with no ice. if establishment wishes to continue to use ice bath it shall be a proper ice bath |
| 2016-02-12 |
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. - repeat - observed utensils stored in sanitizer and utensils stored in water o |
| 2016-02-12 |
45 |
4-501.11 maintain equipment in good repair.- 0 pts - observed several torn gaskets throughout. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - 0 pts - observed burners being us |
| 2016-02-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0 pts - observed food employee with no effective hair restraint. |
| 2015-10-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - minor gasket cleaning needed. |
| 2015-10-20 |
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 non absorbent. - 0 pts - maple wood crepe trowels have some minor groves and chips. rec |
| 2015-10-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0pts - observed a couple of utensils being stacked wet. |
| 2015-10-20 |
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. - crepe trowels stored in water. water read 80 f during inspection. cdi- water c |
| 2015-10-20 |
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 - melons and shrimp were not properly dated. cdi- dated during inspection by pic.3-501.18 discard the food requiring date labels once time/t |
| 2015-08-19 |
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 non absorbent. - 0 pts - maple wood crepe trowels have some minor groves and chips. rec |
| 2015-08-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0 pts - container of washed onions stored on the floor in the walk in cooler. cdi- item placed on shelf. |
| 2015-08-19 |
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 - repeat - cooked mushrooms, onions, potatoes, goat cheese, mozzarella cheese, feta cheese, lettuce, tomatoes, hummus, ricotta cheese sauce, |
| 2015-08-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0pts - can opener soiled. cdi- item washed during inspection. m |
| 2015-08-19 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - upon arrival manager did not have cfpm certification. owner arrived within 20 minutes. 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are m |
| 2015-06-02 |
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 - mozzarella cheese was not labeled when opened. cdi- item labeled. 3-501.18 discard the food requiring date labels once time/temperature wi |
| 2015-06-02 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - employee observed closing hand sink handles with clean hands. to avoid recontamination use a barrier such as a paper towel to close hand sink handles. cdi- corrected by instruction. |
| 2015-06-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - repeat - tea nozzle observed soiled. recommend to clean tea nozzle every day. |
| 2015-06-02 |
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 non absorbent. - 0 pts - maple wood crepe trowels have some minor groves and chips. re |
| 2015-06-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed in main make top reach in. |
| 2015-06-02 |
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 - wooden crepe trowels stored in water of 78f. utensils shall not be stor |
| 2015-02-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - 0 pts - one food employee observed with a wrist watch. |
| 2015-02-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0 pts - although establishment has a mark at the hand sink to prevent dishes from being splashed, visible splash observed on clean dishe |
| 2015-02-25 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed eggplant (2/15), deli turkey (2/15), milk (2/18), and gyro meat (2/15) out of compliance. cdi- |
| 2015-02-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - one container of hash browns read 124f on upper portion and 140f on the bottom. do not over stack food to ensure all portions remain above 135f. cdi- hash brown was reheated t |
| 2015-02-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - tea nozzle and about 8 plates were visibly soiled. if plates are not used recommend to place in a clean location where splash will not occur. cdi- all utensi |
| 2015-02-25 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - person in charge present did not have fpm certification. owner later arrived. a pic with a cfm certification must be present during all hours of operation. |
| 2014-10-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the following tcs foods cold holding at temperatures above 45f: cut tomatoes, cooked mushrooms, lemon butter. the cut tomatoes and cooked mushrooms were in an ice bath but the |
| 2014-10-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items (belt, phone cord, a pair of shades and umbrella) being stored on top of opened boxes of single-use items. |
| 2014-10-14 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed front area handsink in need of repair (not securely attached to counter top). |
| 2014-10-14 |
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 a tightly wrapped rice dish cooling in the walk in cooler. also the lemo |
| 2014-06-19 |
14 |
4-501.114 chlorine or quaternary sanitizers shall be maintained at correct concentrations. observed dish machine at 0-10ppm chlorine. unit was primed and read 100ppm by end of inspection. |
| 2014-06-19 |
37 |
3-305.11 store food in a clean, approved location, and at least 6 inches above the floor. observed containers of peeled onions, waffle mix and lemonade on the walkin cooler floor. moved to shelving. |
| 2014-06-19 |
20 |
3-501.16(a)(2) and (b) maintain all cold time/temperature control foods at 45f or below. observed feta cheese, pastry cream, brie, pesto on bottom of reachin cooler at crepe station holding at 53-55f. they had been out of unit frequently during lunch rush |
| 2014-06-19 |
8 |
6-301.14 handwashing signage shall be in employee restrooms. left two handwash stickers to be placed in restrooms. |
| 2014-06-19 |
21 |
3-501.18 food shall be discarded if it exceeds the temperature and time combination or is in a package that is not date marked. foods in the walkin cooler and in the prep unit next to grill are being held between 42-45f. these foods shall only be used wi |
| 2014-06-19 |
47 |
4-601.11(c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. observed sticker residue on the outside of squeeze bottles that were stored as clean. |
| 2014-06-19 |
34 |
4-302.12 a thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. large metal stem thermometers available on site. digital thin probe themometer on site was broken. verification require |
| 2014-06-19 |
46 |
4-302.14 a test kit that accurately measures the sanitizer concentration shall be provided. observed no quat test strips on site. obtain. verification required. |
| 2014-06-19 |
31 |
3-501.15 use approved cooling methods. cooked apples were properly cooling on a sheet pan but were brought out to be placed in a large container at 52f. placed back in walkin to bring down to 45f or less before placing in large container. 4-301.11 equipme |
| 2013-12-27 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. a designated area shall be created for employees to eat, drink, and use tobacco products and store personal items to protect food and equipment from contamination. obse |
| 2013-12-27 |
41 |
3-304.12 in-use utensils, between-use storage - c. during pauses in food preparation or dispensing, utensils shall be stored in a clean dry place or in running water of sufficient velocity to flush particulates to the drain, if used with moist food such |
| 2013-12-27 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be held between use in sanitizer water. observed multiple damp cloths on tabletops. cdi by placing in sanitizer. |
| 2013-12-27 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and remin |
| 2013-12-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed lemon garlic dre |
| 2013-12-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are kept cold shall be held at 45f or below. observed multiple food items in a prep. cooler near omelette station that we |
| 2013-12-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. mechanical warewashing with a bleach sanitizer shall have a concentration between 50-200ppm. observed dish machine operating at |
| 2013-12-27 |
8 |
6-301.14 handwashing signage - c. all handwash sinks used by employees of a facility shall have signs to indicate how to properly wash your hands. observed hand wash sinks in employee restrooms with no signs. |
| 2013-07-05 |
1 |
2-102.12 certified food protection manager. ensure a certified food protection manager is present at all times. observed no certified food protection manager on site upon arrival. cdi by instruction. deductions will be taken beginning january 2014. |
| 2013-07-05 |
6 |
. . 2-301.14 when to wash. ensure that hands are washed as often as necessary to prevent contamination. observed employee handling raw eggs then ready-to-eat foods without washing hands. cdi by instruction. |
| 2013-07-05 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. food contact surfaces shall be sanitized in mechanical dish machine. observed no chlorine concentration present in dish machine. obse |
| 2013-07-05 |
23 |
11 ensure complete consumer advisory is provided for foods served undercooked. consumer advisory must include disclosure and reminder. observed no consumer advisory on menu although eggs are cooked to order. cdi by instruction and handout given. no underc |
| 2013-07-05 |
34 |
4-302.12 food temperature measuring devices. thermometers must be of the thin probe design. observed thermometer with thick probe. |
| 2013-07-05 |
31 |
3-501.15 cooling methods. cooked foods that to be cooledshall be used using approved methods. observed cooked apple cubes on top of stove at the beginning of the cooling process for more than 15 minutes according to employee. temperature at 96f. cdi by pl |
| 2013-07-05 |
46 |
maintain test strips for sanitizers used. no chlorine sanitizer test strips available. |
| 2013-07-05 |
26 |
7-102.11 ensure chemicals are lableed properly with common name. observed bottle labeled as quatenary ammonia contained more than 200ppm chlorine sloution.7-201.11 spray bottle of toxic chemicals cannot be stored above 3-compartment sink. observed spray b |
| 2013-01-31 |
41 |
in use utensils may be stored in product at properly held temperature; or on clean; dry surface. do not store utensils in standing water at room temperature. observed stirring utensils in standing water at coffee station. |
| 2013-01-31 |
31 |
use proper cooling techniques to encourage rapid cooling of product (including products prepared at room temperatures). vent or uncover where protected. observed chipotle sour cream at 51f and tightly covered. ensure product can be properly cooled befo |
| 2013-01-31 |
26 |
use proper spacing and storage procedures to store toxic materials in a manner in which contamination of food; food contact surfaces; utensils; linens can not occur. observed chemicals in spray bottles hanging on wire rack holding utensils (spray nozzles |
| 2013-01-31 |
2 |
employees shall be fully knowledgeable of reporting requirements outlined in 2-201.11 of nc food code. partial knowledge observed today. advised to continue training. |
| 2012-12-05 |
26 |
working containers of toxic chemicals must be clearly labeled with at least the material's common name. observed chemical stored in unlabeled spray bottle. corrected during inspection. |
| 2012-12-05 |
7 |
observed employee make direct hand contact with turkey bacon. corrected by instruction. |
| 2012-12-05 |
6 |
employees shall wash hands before donning gloves (nc food code 2-301.14). observed employee discard used glove and don new glove for nfood preparation without washing hands. corrected by instruction. |
| 2012-12-05 |
39 |
between use; wet wiping cloths must be held in approved sanitizer solution. observed wet cloth on prepo table. corrected by instruction. |
| 2012-12-05 |
31 |
use proper cooling methods during cooling phase on tcs foods. cool in thin layers and vent or uncovered where protected from overhead sources of contamination. do not tightly lid container of cooling food. observed sliced turkey bacon in tightly lidded |
| 2012-12-05 |
4 |
employees shall consume food or beverages only in designated areas away from food; utensils and food contact surfaces. observed partially consumed cup of coffee on food prep table in use. discarded;corrected during inspection. |