| Violation Date |
Code |
Description |
| 2019-01-25 |
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 slight residue accumulation on frp near the rear |
| 2018-11-20 |
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/grease residue present on the frp behind th |
| 2018-11-20 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed meatballs in facility reheating for roughly 1.5 hours not yet at 135f, temped at 100-110 in some parts of the produc |
| 2018-01-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed 3 comp sink hot water valve needing some repair as it cannot be turned off fully when spray arm is turned off. |
| 2018-01-11 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on reach in cooler torn, needing replacing. |
| 2018-01-11 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. air thermometer inside reach in cooler is in-accurate, needs replacing. |
| 2017-07-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on storage rack above food in walk in freezer. cdi- drink removed. |
| 2017-07-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping towels stored in plain water, no sanitizer detected in bucket. cdi- bucket re-made to proper strength, towels replaced. |
| 2017-07-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of frozen chicken stored on floor of walk in freezer. cdi- food stored off the floor. |
| 2017-07-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee personal cell phone stored on prep table next to onions in process of being cut. cdi- phone moved to personal item storage ra |
| 2017-07-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of pans tight stacked while still wet. |
| 2017-01-30 |
52 |
5-501.115 maintain waste areas clean. observed a lot of contruction debris (wood, etc) in dumpster enclosure, needs removal. dumpsters shared by several other businesses in strip mall. |
| 2017-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a lot of build up on the walk in cooler racks needing cleaning. |
| 2017-01-30 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean cutting board being stored touching employee drinks on a designated drink storage prep table rack. cutting board p |
| 2016-06-21 |
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. two containers of sliced tomatoes tightly covered and stacked one on the other in |
| 2016-06-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. facility office area and employee personal items stored on shelf above gallon size bottles of vinegar and oils. relocate facility items or employe |
| 2016-06-21 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. toilet in facility restroom is soiled. cleaning is needed. |
| 2016-06-21 |
47 |
/4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. debris on gaskets of front prep cooler gaskets. cleaning is needed. |
| 2016-06-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. four shakers of salt, pepper, and other dried seasonings and herbs not labeled at front service line. cdi- verbal correction to pic |
| 2015-08-12 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed food items stored directly in subway bags. cdi food items placed in approved food grade containers. |
| 2015-08-12 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed 2 plastic containers used for chopped salad deeply pitted. cdi manager placed o |
| 2014-12-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved <150ppm in the sanitizer bucket today- refilled to correct.recommend saturating clothe towel with sanitizer out of the hose before placing in bucket and/or increase concentration at the ho |
| 2014-12-18 |
8 |
5-202.12 provide at least 100f water at handsinks.-pfobserved <100f water in the restroom today. vr on 12/22. |
| 2014-06-24 |
43 |
observed gloves and drink cups stored under sink drain today. do not store food, food contact surfaces, clean utensils, or togo materials under sink drains to avoid contamination.4-903.11 |
| 2014-06-24 |
20 |
observed chicken and roast beef stacked too high on themake table today- they were holding at >45f today. store all tcs foods at 45-41f or less. top of product moved to wic to quickly chill down.3-501.16 (a)(2) |
| 2014-06-24 |
1 |
pic must have passed an ansi approved, proctored manager's food safety exam. observed no certified food protection manager onsite today.2-102.12 |
| 2013-12-03 |
49 |
5-202.13 backflow prevention, air gapprovide a 1 airgap on the prep. sink. 10 vr to verify repair- 12/13/13 |
| 2013-12-03 |
26 |
7-201.11 separation-storageobserved oven cleaner stored ontop of clean cloth towels and next to papertowels. observed soap concentrate stored above togo cups and drinks today. store chemicals so that they cannot contaminate any food, food contact surfac |
| 2013-12-03 |
6 |
2-301.12 cleaning procedurewash hands for 15-20 seconds before rinsing them. then dry hands with a papertowel and use that papertowel to turn off water rather than using bare hands. observed very quick handwashing today and one employee failed to wash e |
| 2013-06-24 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-06-24 |
2 |
pic must know when to restrict/exclude ill employees and when to allow those employees back to work when they are feeling better. all employees must know what symptoms/illnesses have to be reported to the pic if they diagnosed or exposed to one of them. |
| 2013-06-24 |
13 |
keep foods covered to protect them when they are in storage. observed bread thawing on the dry good shelf today uncovered- pic put on the rack inside of the wic today. |
| 2013-06-24 |
21 |
observed pan of chicken not date marked today in the wic. date mark any tcs foods that are rte and held >24 hours after they are opened. employee will verify chicken was chopped/opened yesterday and date mark container. |
| 2013-06-24 |
14 |
tea nozzles must be cleaned and sanitized often enough to preclude the accumulation of soil or mold- growth found today. must increase frequency that these are washed. |
| 2012-12-13 |
2 |
2-103.11 m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through fo |
| 2012-12-13 |
47 |
4-601.11 ) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. clean vent cover in walk in cooler. |
| 2012-12-13 |
43 |
4-903.12 single service items may not be stored underneath drain lines.observed items such as coffee filters and cup lids stored underneath drain lines. moved. |
| 2012-12-13 |
42 |
4-901.11 after cleaning and sanitizing; equipment and utensils: (a) shall be air-driedobserved small amount of pans stacked wet. |
| 2012-12-13 |
1 |
2-102.12 a) 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 |