| Violation Date |
Code |
Description |
| 2018-08-02 |
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. clean floors under racks in dry goods area and floors und |
| 2018-08-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from sandwich make unit, build up from wire shelves where icing buckets are stored, and from shelves in walk in cooler. |
| 2018-08-02 |
45 |
4-501.11 maintain equipment in good repair. sandwich unit missing cutting board and staff are cutting sandwiches on stainless steel top creating a rough surface. use cutting boards to cut foods. |
| 2018-08-02 |
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. sanitizer solution in buckets cloudy with floating debris. cdi - pic dumped and refilled with clean |
| 2018-08-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. multiple staff working with food with out hair restraints. ensure all staff don hats or hair nets before working with food. |
| 2018-08-02 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present had food protection manager certification at start of inspection. cdi - certified manager arrived before the conclusion of the inspection. |
| 2018-01-04 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employees handling cell phones and cleaning surfaces then making food items without washing hands in-between. cdi- instructed pic to have discussion with employees about when hand w |
| 2018-01-04 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed one opened box of sprinkles on the dry storage rack without a covering. cdi- container was sealed. |
| 2018-01-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer solution in the 3 compartment sink at ~0ppm quat concentration. cdi- sink was emptied and refilled to proper concentration. no items were being sanitized in the sink at time |
| 2018-01-04 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient air thermometer in the walk in cooler. |
| 2018-01-04 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2018-01-04 |
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 one hot holding plastic container with a large crack in it. cdi- container was |
| 2018-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation in cabinetry along the front line, on a speed rack where donut toppings are stored, and around the inside edges of the flip top |
| 2018-01-04 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed 1 sanitizer bucket at 0ppm quat concentration. |
| 2017-07-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation one walk in cooler shelf, around the flip top cooler, and in the dry storage cabinets along the front counter. |
| 2017-07-19 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations; maintain sanitizer buckets free of visible debris and soil. observed 1 sanitizer bucket at <150ppm quat concentration and another sanitizer bucket w |
| 2017-07-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one employee without a hair restraint on. |
| 2017-07-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the facility. |
| 2017-07-19 |
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 3 bulk dry good storage bins without food labels on them. |
| 2017-07-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed whole milk and skim milk cold holding at 46f in a dispensing machine. cdi- products were transferred to the walk in cooler for cooling. improvements made to cold holding sinc |
| 2017-07-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer solution at ~50ppm in the 3 compartment sink. observed the quat chemical concentrate bucket empty. cdi- concentrate bucket was replaced and the sink was refilled. |
| 2017-07-19 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed an empty soap dispenser in the women's restroom. cdi- dispenser was refilled. |
| 2017-07-19 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee handling money/answering the phone then proceed to making food without washing his hands in-between tasks. cdi by instruction, hands were washed. |
| 2017-07-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi managers food safety certification. |
| 2017-01-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed datemarking sticker residue on cleaned food storage containers. vr on 1/30/2017. |
| 2017-01-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed 2 handsinks without paper towels in the dispensers. cdi- dispensers were refilled. |
| 2017-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items cold holding above 45f in a sandwich prep. cooler (see chart). cdi- product was relocated to the walk in cooler for cold holding. instructed pic to discon |
| 2017-01-27 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic was not able to verify she had ansi food safety certification. |
| 2017-01-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the top of the toasting oven, in the coin bins of an out-of-use cash drawer, on dry storage shelving where icing buckets are |
| 2017-01-27 |
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 debris accumulation on the walk in freezer floo |
| 2017-01-27 |
45 |
4-501.11 maintain equipment in good repair. observed a sandwich cooler with an ambient air temperature of ~54f. all tcs food items were relocated to the walk in cooler during inspection. instructed pic to call for repairs to unit and to discontinue use |
| 2016-07-11 |
53 |
observed missing grout on baseboard tile. observed build up on floors under equipment. build up in floor drians dust build up on ceiling vent.6-501.12 cleaning, frequency and restrictions - c6-201.11 floors, walls and ceilings-cleanability - c |
| 2016-07-11 |
47 |
clean drink cup dispenser, cold drawers, drive thru area etc.4-602.13 nonfood contact surfaces - c |
| 2016-07-11 |
43 |
observed coffee to go boxes stored on the floor.,4-903.12 prohibitions - c |
| 2016-07-11 |
38 |
observed anm employee with bracelets on making drinks today.2-303.11 prohibition-jewelry - c |
| 2016-07-11 |
36 |
observed flies in facility today- increase cleaning, recommend fly fans, and clean drains.6-501.111 controlling pests - pf |
| 2016-07-11 |
4 |
observed covered employee drinks stored on prep surfas- both moved to a low shelf where theyree were no restaurant items that could be contaminated by them.2-401.11 eating, drinking, or using tobacco - c |
| 2016-03-14 |
14 |
observed build up in the upper part of the ice machine today.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2016-03-14 |
38 |
observed almost all staff wearing unapproved hand/wrist jewelry today(rings other than a simple wedding band and bracelets).observed staff hanlding food(getting doughnuts and scooping ice) with fake and painted fingernails.2-303.11 remove jewelry on hands |
| 2016-03-14 |
42 |
observed an employee(who had fake/painted fingernails on) scoop ice with a disposable cup and not with an ice scoop as required.4-904.11 kitchenware and tableware-preventing contamination - c |
| 2016-03-14 |
43 |
observed containers for coffee stored on the floor today.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-03-14 |
1 |
observed no one onsite during the majority of the inspection that had a certified manager's food safety certificate.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-03-14 |
52 |
observed a hole in the bottom of the dumpster today.5-501.111 keep storage areas and bins for waste in good repair. |
| 2016-03-14 |
53 |
observed low grout that was not flush with floor tiles today.observed missing and gapped baseboard tiles today that are hard to clean.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and hea |
| 2016-03-14 |
45 |
observed cutting boards with deep dark grooves that are hard to clean.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
| 2015-07-30 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash on the ground around the dumpster which is attracting pests. |
| 2015-07-30 |
45 |
4-501.11 maintain equipment in good repair.observed black mats used in heating oven in bad repair today- more are on order. |
| 2015-07-30 |
43 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed togo bags and boxes stored on the floor today. |
| 2015-07-30 |
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 with bracelets on and rings that are hard to clean. |
| 2015-07-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed butter packets and two packages of pretzels on the floor in the walk in's today.picked up during the inspection today to correct. |
| 2015-07-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved quat. sanitizer in the bucket at 0ppm. the concentrate was empty and had to be refilled to correct.maintain quat. at 200-400ppm. |
| 2014-10-20 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. 2-101.11 pic shall be present during all hours of operation.-pf no certified person in charge. gave instruction that pic needed on site during operation. |
| 2014-10-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. obsreved cutting board with deep cuts and stains. gave instruction to resurface or replace. |
| 2014-04-16 |
45 |
4-101.11 characteristics-materials for construction and repair - materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to |
| 2014-04-16 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - single-service and single-use articles shall be stored as specified under ¶ (a) of this section and shall be kept in the original protective package |
| 2014-04-16 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. |
| 2014-04-16 |
6 |
2-301.14 when to wash - food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwr |
| 2014-04-16 |
1 |
2-102.12 certified food protection manager - 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 prof |
| 2013-10-28 |
46 |
4-501.116 warewashing equipment, determining chemical sanitizer concentration - pf use appropriate test strips for testing sanitizers. employees had not assured concentration in 3-comp. strips were available. |
| 2013-10-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c maintain all equipment in good repair. observed leak under syrup dispenser allowing sticky residue to build up. gave instruction to repair unit. |
| 2013-10-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p maintain sanitizer at approved concentration for warewashing and use in prep areas. observed sanitizer in 3-comp sink at 0 ppm. the dispensing bottle was empty. no |
| 2013-10-28 |
6 |
2-301.14 when to wash - p employees must wash hands between task or glove changes and before donning gloves. observed employee change task and don gloves without handwash. redirected and gave instruction. |